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Creamy New England Clam Chowder from Scratch (Easy Homemade Recipe)

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This creamy New England clam chowder from scratch is rich, velvety, and deeply comforting. Made with simple ingredients like bacon, potatoes, and canned clams, it comes together in about 45 minutes for a perfect weeknight meal.

Ingredients

Scale
  • 4 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups clam juice (from cans or bottled)
  • 1 cup low-sodium chicken broth
  • 1½ pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 3 cans (6.5 ounces each) chopped clams, undrained
  • 1 cup heavy cream
  • 1 cup whole milk
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the bacon: Place Dutch oven over medium heat and add diced bacon. Cook, stirring occasionally, until crispy, about 5 minutes. Transfer bacon to paper towel-lined plate; leave rendered fat in pot.
  2. Sauté the aromatics: Add butter to bacon fat. Once melted, add diced onion and celery. Cook over medium heat until onion is translucent and celery softens, about 5 minutes. Add minced garlic and cook 1-2 minutes until fragrant.
  3. Make the roux: Sprinkle flour over vegetables. Stir constantly for about 2 minutes until mixture is pasty and smells slightly nutty.
  4. Add the liquids: Slowly pour in clam juice and chicken broth while whisking continuously. Bring to a gentle simmer and cook 3-4 minutes, stirring occasionally, until slightly thickened.
  5. Cook the potatoes: Add diced potatoes, thyme sprigs, and bay leaf. Stir, reduce heat to medium-low, cover, and simmer until potatoes are fork-tender, about 12-15 minutes.
  6. Add the clams and dairy: Remove thyme sprigs and bay leaf. Stir in undrained canned clams, heavy cream, and whole milk. Bring to a gentle simmer (do not boil) and cook 3-5 minutes until heated through.
  7. Blend for creaminess: Using an immersion blender, pulse chowder 4-5 times to break up some potatoes and thicken broth (about one-third blended). Alternatively, transfer 1 cup to a regular blender, blend smooth, and stir back in.
  8. Season and finish: Taste and season with salt and pepper. Stir in half the cooked bacon bits, reserving rest for garnish. Let chowder sit off heat for 5 minutes to thicken.
  9. Serve: Ladle into bowls, top with reserved bacon bits and fresh parsley. Serve with crusty bread or oyster crackers.

Notes

Don’t rush the roux—cook it for 2 minutes to avoid raw flour taste. Keep heat low after adding dairy to prevent curdling. Salt strategically; bacon and clam juice add salt. Let chowder rest 5-10 minutes before serving for best flavor and texture. Tastes even better the next day.

Nutrition

Keywords: clam chowder, New England clam chowder, creamy chowder, seafood soup, easy chowder recipe, homemade chowder

Find it online: https://gleefulfork.com/creamy-new-england-clam-chowder-from-scratch-easy-homemade-recipe/